Air Fryer Zucchini Stacks with Citrusy Ricotta, Sun-Dried Tomato, and Seeded Panko Crunch

Instructions

1. 1

   Preheat the Air Fryer to 190 °C / 375 °F for 3 minutes.

2. 2

   Cut the zucchini into 16 thick, even rounds. Toss them with 15 ml (1 tbsp) olive oil, 2 g (about 1/2 tsp) salt, and the black pepper.

3. 3

   Place the zucchini rounds in the Air Fryer basket in a single layer, working in batches if needed. Cook at 190 °C / 375 °F for 6 minutes, until just tender. Remove and let cool slightly.

4. 4

   Meanwhile, in a bowl mix the ricotta, chopped sun-dried tomatoes, basil, garlic, lemon zest, 10 ml (2 tsp) lemon juice, 15 g (about 2 tbsp) Parmesan, the remaining salt, and the red pepper flakes if using.

5. 5

   In a second bowl combine the panko, sunflower seeds, the remaining 20 g Parmesan, and 15 ml (1 tbsp) olive oil. Add the beaten egg and mix with a fork until the texture is moist and crumbly.

6. 6

   Build 8 stacks: place one zucchini round down, add a spoonful of the ricotta mixture, top with another zucchini round, and finish with some of the panko mixture, pressing gently on top.

7. 7

   Arrange the stacks in the Air Fryer basket. Cook at 185 °C / 365 °F for 8 to 10 minutes, until the topping is golden and crisp and the filling is heated through.

8. 8

   Let rest for 2 minutes before serving. If desired, finish with a little extra basil or a few extra drops of lemon.